3 Bowls Vegetarian Recipes from an American Zen Buddhist Monastery [Paperback]

3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.

3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.

This gem of a book, with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure. --Nina Simonds, author of A SPOONFUL OF GINGER and CLASSIC CHINESE CUISINE

Sweet Potato–Walnut Burritos

These burritos were originally created to use leftover sweet potatoes and lentils. They were so well liked that we now cook sweet potatoes and lentils just to make the burritos. They can be prepared up to a few hours in advance. Individually wrapped in foil and frozen, they make for an easy meal when you are in a hurry and don’t have time to fuss in the kitchen. Sour cream and/or salsa make nice accompaniments. Serve with rice and a simple salad for a complete meal.

Makes 4 to 6 servings FILLING 1/2 cup green lentils or split peas, sorted and rinsed well 1 large sweet potato (about 1 pound), peeled and cut into 1- inch cubes 2 tablespoons olive oil 1 medium onion, chopped 1/2 teaspoon sea salt 2 garlic cloves, minced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander l³Ô